Beef tongue in mustard sauce

Ingredients for 4 servings:

• 1 beef tongue(s), cured
• 1 bunch of soup vegetables
• 1 onion(s)
• 2 carnations
• 1 bay leaf
• 8 peppercorns, black
• 2 tsp salt
• n. B. water
• 3 shallots
• 2 tbsp butter
• 2 tbsp flour
• 125 ml cream
• e.g. broth (tongue broth)
• 3 tbsp coarse mustard
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cured tongue tastes more intense and looks better

To cook the tongue, roughly chop the soup vegetables, do not peel the onion and quarter it. Place the tongue in a large pot and add enough water to cover everything. Bring to a boil and skim off any foam that forms during the boil. Add the soup vegetables and spices and let everything simmer gently for about 2 hours. Then peel it. A tip: if you pierce the tip of the tongue and it is soft, the rest of the tongue will be too. For the mustard sauce, dice the shallots and sauté them in the butter. Dust with flour and let it brown slightly. Deglaze with cream and enough tongue stock until the desired consistency is reached. Simmer for another 5 minutes. Then remove from the heat and stir in the mustard. Season again with salt, pepper and a pinch of sugar. Serve with the sliced ​​tongue.